Grilled Stuffed Chicken Breasts

By LoriCaputo

Ingredients

• 1 head garlic clove, separated
• 1 small bunch rosemary sprigs
• 6 tbs. olive oil
• 4 ounces scamorza, cut into 1/8 inch cubes
• 2 1/2 ounces fresh ricotta
• 1/4 cup finely chopped roasted red pepper
• 1/4 cup thinly sliced basil leaves
• 4 - 8 oz. skinless, boneless chicken breast halves
• Salt and pepper

Preparation

Step 1

Heat the oven to 375 degrees.

Combine garlic, and rosemary in an ovenproof saucepan; cover iwth oil and bake until tender and lightly golden; about 35 minutes.

Stir together scamorza, ricotta, roasted peppers, and basil n a medium bowl. Cut a 2 inch long slit horizontally into 1 side of the chicken breast to form a pocket. Divide the cheese mix among the pockets and press the edges to seal.
Season with salt and pepper.

Brush grill with oil and heat, grill chicken on both sides, about 1 minutes. Transfer to a baking dish and bake 6-8 minutes.

Let chicken stand 5 minutes, then transfer to a servinc dish. Garnish chicken with baked garlic and rosemary.